No-Fuss Quinoa with Corn and Jalapeños

Serves 6 • Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High • Slow Cooker Size 4 to 7 Quarts

Why This Recipe Works: We love quinoa for its nutty taste and ease of preparation. To keep the grains separate and fluffy during cooking, we toasted them in the microwave before adding the quinoa to the slow cooker. For this quinoa side dish we turned to Southwestern flavors, adding j­alapeños, lime, and corn.

We like the convenience of prewashed quinoa; rinsing removes the quinoa’s bitter protective coating (called saponin). If you buy unwashed quinoa (or if you are unsure if it’s washed), rinse it before cooking.

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave quinoa, onion, jalapeños, and 1 teaspoon oil in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in water and 1 teaspoon salt. Cover and cook until quinoa is tender and all water is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.

2. Fluff quinoa with fork, then gently fold in corn, cilantro, lime juice, and remaining 2 teaspoons oil and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Serve.